Claim OwnershipEating Liberty podcast from the Culinary Libertarian
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© Dann
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Welcome to the Eating Liberty podcast. Food and freedom once a week for life. We cover food and cooking, and food and politics, and food and nutrition, and anything else that interests us. Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support
284 Episodes
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Christmas drinks is part of the theme today. Specifically the Hot Toddy and the counterpart, the cold Toddy. Phil and I discuss some other options for making this drink special as well as some tips to help make your holiday bar and mixers unique.
Find the links to Phil's shows mentioned on the show notes page,
https://www.culinarylibertarian.com/61
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Mark Voelker joins me to talk about goldbacks, a new kind of currency in Utah but available as investments to anyone. Mark discusses what goldbacks are and why something, anything, is needed as an investment with fiat currency having such risk.
Find the show notes page with links to find out how you can get a goldbacks and books Mark mentioned.
https://www.culinarylibertarian.com/57
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It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well.
Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better.
Find the text from the episode on the show notes page here
culinarylibertarian.com/284
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The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that.
There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes.
Find the text of the show on the show notes page here
culinarylibertarian.com/283
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Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell.
The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives.
One question is who should be in control of banning certain products? The several states or the FDA? Considering the FDA's lackluster record of drug approval then removal, are they really the first best choice for making sweeping decisions about human health?
The final authority is the individual consumer, of course. If you aren't informed, you are not making good choices. As it happens, Big Confection doesn't want you to be informed.
Find the links on the show notes page here.
culinarylibertarian.com/282
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The Escoffier Series continues as we move into chapter 13.
Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for.
We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling?
The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link.
culinarylibertarian.com/281
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At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be.
Find the show notes page with the text of the show and a link to the thermometer mentioned here
culinarylibertarian.com/280
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Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same narrative that it's bad for you because it has saturated fat (what is it saturated with?) and has cholesterol. Your body makes cholesterol naturally because it needs it. It's a vast topic for something as simple as a stick of butter. Your health and wellness is on the line, so eat more butter.
Find the text of the show and links embedded on the show notes page here
culinarylibertarian.com/279
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Why does the FDA allow cancer-causing chemicals to be in our foods? Did you know the EU and much of the rest of the world do not allow many of the food additives the FDA allows?
Some states are passing legislation to ban some of those chemicals. It's a tough position. That is a good thing but done by more laws.
What other options do consumers have? Hope the food companies have a change of heart and make food that is healthy? Good luck.
Find the text of the show with the links to articles cited on the show notes page here
culinarylibertarian.com/278
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Salads and salad dressings are today's subjects. There are loads of ways to make salads, and only a few ways to make dressings. There's a lot of opportunity for variety in a salad dressing, so that's nice.
Find the text to the show on the show notes page here
culinarylibertarian.com/277
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Forever chemicals are in nearly everything and, sadly, nearly everybody. Most Americans have some PFAS in their blood.
So, if it's everywhere, why are they still being used? How to avoid them? Well, it can start with better cookware.
Find the links mentioned, and the text of the show, at the show notes page here
culinarylibertarian.com/276
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Meat pies, pâtès, and terrines.
The best stuff. My favorite to make and to eat.
Find the text and the recipe mentioned on the show notes page
culinarylibertarian.com/275
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We all fail at some cooking task. This one was an especially long one. I slayed that dragon, so to speak.
Find the show notes page and a link to my cookbook here
culinarylibertarian.com/274
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The Escoffier Series continues with Chapter 11, Cold Preparations.
Today the focus is on two basic styles of forcemeat and how to make a galantine.
Find the show notes with bonus Ice Cream and Christmas Cookie recipes here
culinarylibertarian.com/273
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This was a wonderful visit to Penjamin's podcast.
We discussed some food and drink philosophy as well as some real life advice about mixing muffins.
Find the links mentioned, and the Naptown Think page, on this link
culinarylibertarian.com/272
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Feathered game, particularly pheasant, is the subject of this episode.
This is more about how to generally prepare pheasant and not to follow any specific Classical recipes which, for feathered game, can be complex, even for a commercial kitchen.
Find the show notes page here
culinarylibertarian.com/271
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We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison.
Two other game meats come into the discussion lightly, pheasant and ostrich.
Find the text of the show and a link to my cookbook here
culinarylibertarian.com/270
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Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect.
You can do it. This episode and the link on the show notes page will help.
culinarylibertarian.com/269
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Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat?
Find the text with links consulted on the show notes page here
culinarylibertarian.com/268
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A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form of mixers and infused alcohols.
Find the links to the episodes mentioned here
culinarylibertarian.com/267
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